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Sunday, June 2, 2013

June 3rd, and that means it’s time for another NEW digital stamp release

This one’s a little different and we think you’re gonna dig it!

Angie here, on a COLD and wintery Monday morning in Australia…it's a holiday here today, so it makes it so much better, fire on and chilling on the couch Here we go....

We bring the brand new month of June with another fantastic NEW digital stamp. Here’s your inspiration made by the best design team in the world. Lots of amazing variety, which I love, they have rocked it again. Are you inspired? You should be after seeing these girls amazing projects.

Corinne

Cristina

Elena

Pauline

Sharon

Sharon

Steph

See..what fantastic inspiration for all

Cards, smash pages and even flip boxes..love it girls

Are you inspired? You should be after seeing these girls amazing projects.

Please leave a comment to be in the running

TO WIN THESE CUTE FAIRIES

Saturday, May 18, 2013

Are you diggin’ these new releases? Yeah, me too. on a very happy weird sunny then cloudy day here in Perth, Australia! What better way to celebrate Sunday evening than with another fabulous Digital Stamp reveal?

This one’s great for you vintage style girls, perfect for travel and parties. These girl’s have got a lot of personality! Think “Jazz or Waiting for LOVE!”, and there are lots of people out there who will agree that she’s just beautiful.

MeetFelicity!

We love these girls, not just for the style, but for the cute extras that comes around the stamp, too!

Check out what our lovely Guest for Angie Delarie Products did to showcase this beauty!
Seriously, how great does this image look on the pink background, and that colouring is amazing
just the amazing rock wall and the blue/ pink outfit! PERFECT way of using this stamp!

Easter basket cupcakes

Makes:12

Prep time: 1 hr 5 mins

Cooking time: 25 mins

Total time: 1 hr 30 mins

Skill level:Bit of effort

Costs:Mid-price

Impress your friends and family with these special Easter basket cupcakes. They’re much easier to make then you may think and are sure to put a big smile on your loved one’s faces come Easter Sunday. The basket is easy to make using ready-to-roll icing. It’s best to make this the day before so it has time to firm and set in place. Mini eggs make a great decorative treat too and are easy to find in most supermarkets. A soft, moist vanilla sponge is hiding underneath these impressive baskets of goodies and the sweet green vanilla flavoured buttercream adds to the delicious taste of these cakes.

Ingredients

For the cakes:

150g self-raising flour

150g softened butter

150g golden caster sugar

3 medium eggs

1tsp vanilla extract

3tbsp milk, room temperature

For the buttercream:

200g unsalted butter (room temperature)

400g icing sugar

1tsp vanilla extract

3tbsp milk

Green food colour

For the toppers:

Assortment of chocolate eggs

250g ready to roll white fondant

1tsp on tylose powder/gum tragacanth (optional but make the basket handle firmer)

You will also need:

Deep muffin pan with 12 cupcake cases

Small flower cutters

24 cocktail sticks

Grass piping nozzle and piping bag (optional)

Method

For the toppers:

The day before you want to make the cupcakes you will need to make the handles so they set.

Add the tylose, if using, to the fondant and knead for 5 minutes. Take 20g of fondant and cut it in half. Roll 2 long thin sausage shapes and then wrap them around each other to get a rope effect. Bend into an arch shape and stick a cocktail stick in the bottom of each end about half way. Repeat until you have 12 handles, leaving them to air-dry overnight. Do not put in an airtight container.

For the cakes:

Preheat the oven to 160°C/375°F/Gas Mark 3 and line your baking tray.

Add all the ingredients into a large bowl and beat until smooth. Don’t overbeat or the cakes will be greasy.

Fill the cases with an ice cream scoop of mixture and bake for 25 minutes.

Remove from the oven and cool in the tins for 10 minutes before moving to a wire rack

For the buttercream:

Add all the ingredients into a large bowl and beat until smooth, about 8 minutes with an electric hand whisk.

For the toppers:

Add the grass nozzle (if using) to your piping bag and add the green icing. Pipe grass on the tops of all the cooled cupcakes. To pipe the grass, apply pressure and lift up slightly, release the pressure and pull away quickly.

Using 10g of fondant, divide into 3 and colour as you wish. Use a blossom cutter and a daisy cutter to make the flowers. Roll small balls of yellow fondant for the centres.

Decorate with Mini eggs and flowers then push the set handles into the cupcake.

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Something Sweet About Me!

This place was made to allow my creative ideas to flow.. My passion turned into my business and I love what life brings towards me everyday. I am a Mother, Wife, Friend, Artist, Business Owner, Student and whatever life needs me to be.....